Pink Vegetable Salad - cooking recipe

Ingredients

2 envelopes plain gelatin
1/2 c. cold water
2 (8 oz.) cans tomato sauce
2 (3 oz.) pkg. cream cheese
1 c. mayonnaise
1 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. onion, finely chopped
1/4 c. ripe olives, chopped

Preparation

Soften gelatin in cold water.
Add tomato sauce.
Heat over low fire, stirring until gelatin is dissolved.
Beat cream cheese with mayonnaise.
Add chopped vegetables and olives.
Combine with tomato mixture.
Turn into 1 1/2 quart mold or individual molds. Chill.